Indian Inspired Sweet Potatoes Recipes

SWEET POTATO CURRY | HOW TO MAKE SWEET POTATO CURRY

Steps:

• If you do not have coriander powder, add 2 tsps. Coriander seeds and then garam masala powder and red chili powder to a dry blender jar and powder together. That helps to make a fine powder.
• Heat oil in a pan, add cumin, mustard, and allow them to splutter. Add hing, ginger and then the curry leaves. Fry together till you smell the ginger good. Do not burn.
• Add onions, & green chilies. Fry till they turn golden.
• Next add tomatoes and sprinkle salt, turmeric. Saute for 2 mins
• On a low flame cover and cook till the tomatoes turn soft and mushy. The onion tomato mixture should blend well.
• While the tomatoes cook, you can peel and cube the sweet potatoes, add them to water till we use.
• Add chili powder, garam masala, coriander powder and red chili powder. Fry for about 1 to 2 minutes without burning.
• Next add sweet potato cubes, pour the same water we used to keep them. Just use enough water to immerse the sweet potatoes.
• Cook on a low flame, till they are soft cooked. You can adjust salt and spice at this stage.
• Keep covered for about 15 minutes for the flavors to absorb well by the sweet potato curry. Garnish with coriander leaves.

CURRY ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 200°C/400°F.
• Place the cubed sweet potatoes in a large mixing bowl.
• Pour over the oil and spices. Transfer to a large sheetpan.
• Place in the oven and roast for 30-45 minutes, turning half way, until the sweet potatoes are soft and starting to caramelize.
• Remove from the oven and serve.

INDIAN SPICED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F. Roast the whole sweet potatoes on a baking sheet until tender, about 1 hour. Let cool for 10 minutes, then halve lengthwise and scoop out the flesh into a bowl. Mash to an even consistency. Season with salt and pepper.
• Heat the clarified butter in a small saucepan over medium-high heat until shimmering, about 2 minutes. Add the coriander seeds, cumin seeds, mustard seeds, turmeric and curry leaves if using and shake the pan over the heat, taking care as the spices sizzle and pop. Remove from the heat once the spices become fragrant, about 1 minute. Pour over the sweet potatoes and fold in the cilantro and lime juice. Serve hot.;

INDIAN INSPIRED SWEET POTATOES

Steps:

• Bake sweet potatoes until tender to a fork pierce, ~1 hours @400 degrees.
• Prepare vegetables while potatoes bake.
• Heat oil in medium sized saucepan with a cover. Swirl to cover bottom.
• Add onions and saute ~2-3 minutes. Add all the peppers, garlic, ginger, cumin and cinnamon. Saute until fragrant.
• Add water, stir, cover and simmer until peppers are softened, ~3-5 minutes.
• Add cheese. Remove from heat, stirring until cheese is melted. Cover and set aside.
• When potatoes are done and still very warm, cut lengthwise and scoop out out flesh leaving enough to keep the shell shape.
• Mash the potatoes into the veggie mix.
• Add half the chives, lemon juice, peas and any salt and pepper you wish to use. Stir into mix.
• Fill the four shells and put into a oil sprayed baking dish.
• Cover lightly with foil and bake ~15 minutes @350 degrees.
• Sprinkle with rest of chives before serving.

INDIANA'S FINEST SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish, and set aside.
• Mix together the sweet potatoes, white sugar, 1/2 cup melted butter, milk, eggs, vanilla extract, cinnamon, and nutmeg in a bowl.
• In another bowl, stir together the brown sugar, flour, 2 1/2 tablespoons of butter, and the pecans.
• Spoon the sweet potato mixture into the greased baking dish, spread the pecan mixture evenly over the top, and bake in the preheated oven until the topping is browned and bubbling, about 25 minutes.